Publications by authors named "M Abadias"
Visits to hospital emergency departments by patients with multimorbidity, complex chronic conditions, and frailty are becoming an increasing challenge. A territorial strategy has been developed, based on automated preselection lists, a nurse case manager with specialized experience, and a multi-level territorial referral consensus. The feasibility of this approach has been demonstrated, with 368 alerts detected, 85% of which were well-selected.
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- Growing consumer demand for healthier foods has sparked interest in natural ingredients like ferulic acid, which has various health benefits, including antimicrobial and antioxidant properties.
- A study investigated the effectiveness of ferulic acid in reducing Listeria in ready-to-eat orange and apple juices, showing that it decreased microbial levels without affecting the natural bacteria present.
- While ferulic acid improved antioxidant capacity and increased total phenolic content in the juices, it negatively influenced flavor, resulting in lower consumer satisfaction scores compared to control juices.
Aim: To evaluate the impact of a proactive action of a specialized diabetes team (SDT) on different health outcomes in patients hospitalized in high complexity surgery units, including solid organ transplant surgical units, of a tertiary hospital.
Methods: Nested case control study matched (1:1) by age and gender. The control group consisted of patients (n = 120) who were under the standard of care diabetes management admitted three months' prior the cases.
The Mediterranean region is distinguished by its gastronomic diversity and a wide variety of indigenous nut crops. In line with changing global food consumers' preferences, a noteworthy aspect is the increasing demand to the use of local varieties in recipe formulation. The aim of the present study was to incorporate the Terra Fria chestnut (Portugal) and Negreta hazelnut from Reus (Spain) in traditional Mediterranean recipes.
View Article and Find Full Text PDFThe valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.
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